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Recipe for roasted butternut squash with smoked paprika yogurt sauce {vegetarian, gluten-free}

Roasted butternut squash with smoked paprika yogurt sauce.

Here in New England, butternut squash dishes tend to go more sweet than savory. And, really, who can argue with a little bit of butter, some brown sugar, cinnamon and gooey nuts? However, I'm not a sweets person, so this butternut squash with a sauce made from yogurt, Spanish smoked paprika and lime juice really appeals to me. Smoked paprika (pimentón) comes in sweet or mild, bittersweet, and picante (hot). In this recipe, use the dulce (sweet/mild) version, so the paprika doesn't overwhelm the other ingredients. When roasted, butternut squash turns creamy and sweet, as the natural sugars caramelize in the oven. Paired with a bright, slightly tart sauce, it's a healthy and easy side dish to serve with turkey, roast chicken, baked fish or brisket. You can make the sauce far in advance, and keep it in the refrigerator until you're ready to roast the vegetables.

Roasted butternut squash gone savory!

Roasted butternut squash with smoked paprika yogurt sauce

From the pantry, you'll need: onion, garlic, olive oil, Greek yogurt, tomato paste, lime, smoked paprika (pimenton), agave nectar.

Serves 4-6; can be multiplied.


6 cups diced butternut squash (2 whole small squash, or 1 large)
2 medium onions, peeled and quartered
2 whole garlic cloves, peeled
2-3 Tbsp olive oil
1/4 tsp each: kosher salt and fresh black pepper
1/2 cup plain nonfat Greek yogurt
2 Tbsp cream cheese or nonfat cottage cheese
1/4 tsp agave nectar
1/2 tsp pimenton dulce (mild or sweet smoked paprika), or to taste
1/2 tsp tomato paste
Juice of 1/2 lime
A few tablespoons of sliced scallions, for garnish


Preheat oven to 425°F.

On a rimmed baking sheet, spread the squash, onions and garlic in a single layer. Drizzle with the olive oil, sprinkle with salt and pepper, and use your hands to toss everything together. Spread in a single layer again, and bake for 30 minutes, turning once, until the squash has browned here and there and is cooked through.

While the squash is cooking, whisk together the remaining ingredients except the scallions in a medium bowl. Add enough water to loosen the sauce to a pourable consistency; start with 2 tablespoons, and add more as needed.

When the squash is cooked, transfer it to a serving dish. Top with the yogurt sauce, and scallions. Serve warm or at room temperature.

[Printer-friendly recipe.]

More butternut squash dishes with savory flavors:
Slow cooker Indian spiced butternut squash
Raw beet, butternut and pecan slaw
Butternut squash, peanut and chipotle soup
Caribbean chicken curry with butternut squash and red bell pepper
Roasted winter squash with cranberries, pepitas and honey-lime vinaigrette

Other recipes that use these pantry ingredients:
Roasted butternut squash wedges with tahini-yogurt sauce, sumac, and Aleppo pepper, from Kalyn's Kitchen
Butternut squash black bean tostadas, from Two Peas & Their Pod
Butternut squash tacos with chipotle and feta, from Emmy Cooks
Ginger butternut squash soup, from Sel et Sucre
Warm butternut squash and chickpea salad, from Smitten Kitchen

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I'm a huge fan of savory dishes with butternut squash, and this sounds perfect!

Kalyn, same here. Most folks in my area love their squash sweetened with a brown sugar topping, but I'd always prefer a spicy or tangy topping.

Sounds delish! and frankly I could see this as a vegetarian sandwich filling, sauce and all!

Carol, this would be a great filling for a pita, maybe with some falafel?

What do you mean by "gooey nuts"?

Mince, lots of nuts in melted sugar!

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